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Parmesan-Crusted Tilapia Recipe

Parmesan-Crusted Tilapia Recipe

You won’t have to fish for compliments when this is the catch of the day! Christi McElroy — Neenah, Wisconsin
TOTAL TIME: Prep/Total Time: 25 min. YIELD:4 servings


  • 1/2 cup all-purpose flour
  • 1 egg, beaten
  • 1/2 cup crushed butter-flavored crackers (about 10 crackers)
  • 1/4 cup grated Parmesan cheese
  • 1/2 teaspoon salt
  • 4 tilapia fillets (5 ounces each)
  • 2 tablespoons olive oil
  • Lemon wedges


  • 1. Place flour and egg in separate shallow bowls. In another shallow bowl, combine the crackers, cheese and salt. Dip fillets in the flour, egg, then cracker mixture.
  • 2. In a large skillet, cook fillets in oil over medium heat for 3-5 minutes on each side or until golden brown and fish flakes easily with a fork. Serve with lemon wedges. Yield: 4 servings.

Nutritional Facts

1 fillet equals 287 calories, 13 g fat (3 g saturated fat), 125 mg cholesterol, 440 mg sodium, 12 g carbohydrate, trace fiber, 31 g protein.

Reviews for Parmesan-Crusted Tilapia

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Reviewed Jul. 7, 2015

"loved this crispy crust"

Reviewed Dec. 29, 2013

"sounds delicious but has too much fat."

Reviewed Aug. 19, 2013

"I love this recipe! I have never been able to cook fish very well. I always seemed to over cook the fish. This recipe is super easy and delicious! Can't wait to make the recipe again!"

Reviewed May. 17, 2013

"Very good! My husband loved it very much!"

Reviewed Jul. 12, 2012

"a big hit with my 4 and 6 year old and my sneaky husband! Tasty and very easy!"

Reviewed Jun. 29, 2012

"Wonderfully good! What more can I say. Everyone around our table said it was a keeper. Simple ingredients and easy to make, looked wonderful too on the plate. We had the Marmalade Candied Carrots (TOH) and the went wonderful with it and the sauce that spilled over on the fish was a great combination."

Reviewed Apr. 18, 2012

"Delicious! I'm not a big fish eater, but this is my favorite fish dish thus far. I made exactly as the recipe instructed, using regular Ritz crackers. The breading is tasty, and that hint of lemon adds the perfect extra flavor."

Reviewed Apr. 1, 2012

"Yummy! Very flavorful, tastes better than Olive Garden's!"

Reviewed Mar. 30, 2012

"My family really liked this. Good flavors."

Reviewed Mar. 20, 2012

"My husband and I aren't big fish lovers, but because of health reasons, have been told we should eat more fish. I tried this recipe, making adjustments as others have suggested. I eliminated the egg and flour using water. I used whole wheat Ritz crackers. I baked the fish in a cooking spray coated pan, and sprayed a squirt of the oil over the breaded fish before baking. They were absolutely wonderful! I will definitely keep this recipe."

Reviewed Mar. 19, 2012

"I've not tryed this yet but it sounds good. I wanted to share what I've used over the years an have had good comments on it. Those who are watch caloires this isn't for you lol but it is so good I cook for a retirement home an look for reciepes all the time to try. This is the one that I have of Parmesan Tilapia:

2 c. grated paresan
1c. soften marg.
2/3 c. mayo.
1/3 c. lemon juice
1t. dried basil
1t. black pepper
1/2 t. onion powder
1/2 t. celery salt
Mix all ingrediants together except fish. Bake fish in a 350 oven for 5 mins. Remove from oven and top with mixture. Return to oven and bake until fully cooked. Garnish with lemon ring! Hope you like this its yummy!
The Cook who is always looking for new ideas so please share your thoughts!!!"

Reviewed Nov. 4, 2011

"Great quick recipe that the whole family loved. I made a few changes. First i used sea salt instead of regular salt, i substituted the butter flavored crackers with RITZ crackers and i also added some italian seasoning to the cracker mixture. I will definately be making this recipe again since there were no leftovers."

Reviewed Jul. 29, 2011

"I liked this a lot. My boys, ages 5 and 3, both liked it as well. My husband is not a big fish person, so I usually make fish when he is away, but I think he will like this when I make it again. I added some pepper and minced onion to the batter and used whole wheat Ritz crackers. Served with homemade tartar sauce, oven-fried potatoes, and sauteed spinach and mushrooms. Good Friday night supper!"

Reviewed Apr. 25, 2011

"I read some of the previous suggestions and added some additional spices. As well, I didn't want to fry my fish so I baked it at 425* for 13 minutes. It was ok; I would probably not make it again."

Reviewed Mar. 10, 2011

"This is an excellent recipe....easy to prepare and tasty....will be a permanent recipe.....Love it!!"

Reviewed Feb. 7, 2011

"This is a hit in my home! I added some Italian seasoning blend with the cracker mixture to give it some additional flavor. We found this recipe both simple and delicious."

Reviewed Jan. 3, 2011

"The combination of crackers and Parmesan cheese make for a very tasty crust. This is our new "go-to" recipe for an easy-to-make, delicious dinner."

Reviewed Sep. 22, 2010

"It was easy to make, but I found hte flavors a litle simple. It's nice and easy tasting, but nothing that says 'wow'."

Reviewed Jul. 9, 2010

"We loved this with tilapia. I'm going to try it with cad tonight."

Reviewed Apr. 29, 2010

"I think I was set up to fail, because I used the grated parmesan in the shaker, instead of grated parmesan. Regardless, I found the crust a bit bland. I would try this again, and next time I will use grated parmesan."

Reviewed Apr. 19, 2010

"I buy tilapia fillets by the box so Im always on the lookout for new ways to prepare it, this is a keeper..Easy and Delicious!"

Reviewed Mar. 25, 2010

"Gosh I liked this! No, I LOVED it! SO delicious! I keep crushed butter-flavored crackers in the freezer all the time which made preparation super easy! I've made it twice now, EXACTLY as written and both my husband and I really enjoyed it. So crispy and good-tasting and so nice and QUICK to make! It's definitely a keeper in this house!"

Reviewed Mar. 23, 2010

"As delicious as it is easy to make. The crust has a nice buttery, crispiness that makes it very tasty. I substituted haddock for the tilapia with nice results. I imagine it would work well for any whitefish. Thanks for the recipe!"

Reviewed Mar. 13, 2010

"I used chicken instead of tilapia and my children just raved about it. They ate all of it and asked for more! It's a great coating and turns out very crispy. A real keeper!"

Reviewed Feb. 28, 2010

"This recipe was great. My husband and I both loved it and I will be making it again. It would be good on perch too. My fish looked exactly like the picture which is always nice!"

Reviewed Feb. 24, 2010

"I used my George Foreman to make this recipe, it came out wonderfully with good flavor!"

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Wine Pairings

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.